Best Chicken Broccoli Cheddar Soup

The first time I tried making this soup the wind was howling against my kitchen window and I just wanted something to hug me from the inside out. I spent forty minutes chopping everything while listening to an old jazz record. The kitchen smelled like warm butter and sharp cheese by the time I finished. It turned out so much better than the canned versions I grew up on. This has since become my favorite way to use up leftover rotisserie chicken.

Last November I made a massive batch of this for a neighbor who had just moved in across the hall. I remember balancing the heavy Dutch oven on a tray while trying to kick their door open with my foot. We ended up sitting on their unpacked boxes eating out of mismatched mugs. It was the start of a long friendship sparked entirely by the steam rising from these bowls.

Ingredients

• Sharp Cheddar Cheese: Using a block you grate yourself makes the soup much smoother because pre shredded varieties often have a waxy coating.
• Broccoli Florets: Cutting these into tiny bite sized pieces ensures you get a little bit of green in every single spoonful.
• Heavy Cream: This adds a luxurious weight to the broth that makes the whole meal feel like a special occasion.
• Smoked Paprika: A tiny dash adds a subtle depth that makes people ask what the secret ingredient is.
• Chicken Broth: Low sodium is best here so you can control the saltiness once the cheese is added.
• Cooked Chicken: Shredding the chicken by hand gives it a rustic feel that catches the cheese sauce better than neat cubes.

Instructions

Softening the Base:

Melt your butter and let the onions celery and carrots sweat until they look translucent and smell sweet.

Building the Thickener:

Sprinkle the flour over the vegetables and stir it constantly for a minute to cook out the raw grain taste.

Simmering the Broccoli:

Pour in your broth and seasonings then let the broccoli simmer until it is tender enough to crush with a spoon.

Adding the Cream:

Stir in the chicken along with the milk and heavy cream while keeping the heat low to avoid curdling.

Melting the Cheese:

Turn off the burner and slowly fold in the cheddar so it melts into a silky smooth finish.

Save

My toddler used to pick the broccoli out of everything until I started making this specific soup. Now she asks for the green trees soup every time the weather turns even slightly chilly. Watching her happily eat a bowl full of vegetables is a victory I never take for granted.

The Texture Secret

I found that if I use an immersion blender on just a small portion of the soup before adding the chicken it gets incredibly thick. You do not want to blend the whole thing because those chunks of broccoli are half the fun. Just a few pulses creates a velvety base that holds the cheese beautifully.

Choosing Your Chicken

While I usually use poached chicken breasts I have also made this with a grocery store rotisserie chicken in a pinch. The skin and dark meat add a richer flavor if you choose to include them. Just make sure to remove any bones carefully before adding the meat to the pot.

Serving and Storing

This soup actually tastes even better the next day after the flavors have had a chance to mingle in the fridge. I love serving it in a hollowed out bread bowl when I want to feel extra fancy.

• Add a dash of hot sauce right before eating to cut through the richness.
• Store any leftovers in airtight containers for up to three days.
• Reheat slowly on the stove over low heat to keep the texture creamy.

Save

This soup is more than a meal it is a way to slow down and enjoy the warmth of your home. I hope every spoonful brings you as much comfort as it brings my family.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator. When reheating, warm gently over low heat to prevent the dairy from separating. Add a splash of milk if the soup becomes too thick after chilling.

→ Can I use frozen broccoli instead of fresh?

Absolutely. Frozen broccoli works well in this soup, though it may be slightly softer after cooking. Add it directly to the simmering broth without thawing, and extend the simmering time by 2–3 minutes to ensure it's heated through and tender.

→ How do I prevent the cheese from clumping?

The key is to remove the pot from heat before adding the cheddar. Gradually stir in the cheese a handful at a time, allowing each portion to melt completely before adding more. This ensures a smooth, creamy texture without any clumps or stringy bits.

→ Can I make this dairy-free?

You can substitute the whole milk and heavy cream with unsweetened almond or cashew milk, and use a vegan cheddar-style shreds in place of traditional cheddar. For a creamy texture without dairy, blend in a peeled potato during the simmering stage or add a tablespoon of coconut cream.

→ What's the best way to store leftovers?

Cool the soup completely before transferring to an airtight container. It will keep well in the refrigerator for 3–4 days or in the freezer for up to 3 months. When freezing, consider leaving out the cheese and adding it fresh upon reheating for the best texture.

→ Can I use rotisserie chicken?

Rotisserie chicken is an excellent time-saver and adds great flavor. Simply shred or dice the meat, discarding the skin and bones. One rotisserie chicken typically provides enough meat for this soup. The pre-seasoned meat enhances the overall flavor profile of the dish.